Rustic Rigatoni


Photo: Anna Williams

Makes 4 servings (serving size: 2 cups)


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12 ounces rigatoni (or other large tube-shaped pasta)
2 tablespoons olive oil, divided
1/2 thinly sliced medium red onion
3/4 teaspoon salt
2 tablespoons balsamic vinegar
10 sun-dried tomatoes in oil, drained and chopped
1/2 teaspoon crushed red pepper
1/4 cup pine nuts
1 cup crumbled feta cheese
6 large basil leaves, sliced crosswise into thin strips (save extras for garnishing)


Prep: 10 Minutes
Cook: 8 Minutes

1. Cook the pasta according to package directions.

2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet. Add onion, and sauté over medium-high heat until tender and fragrant, about 3 minutes. Add salt, balsamic vinegar, sun-dried tomatoes, crushed red pepper, and pine nuts; cook, partially covered, over medium-low heat for 4 minutes, stirring occasionally.

3. When al dente, drain the pasta and add it to the skillet, stirring to combine for about 1 minute. Transfer the pasta to a large serving bowl, and toss in the feta cheese, basil, and remaining olive oil. Serve immediately.

Created date

April 2006

Nutritional Information

Calories 573
Fat 24 g
Satfat 7 g
Monofat 10 g
Polyfat 5 g
Protein 18 g
Carbohydrate 72 g
Fiber 3 g
Cholesterol 33 mg
Iron 5 mg
Sodium 674 mg
Calcium 215 mg